Cucumber Kimchi (Oi Sobaegi Kimchi)
Cuisine: Korean
Author: Kitchens
  • 1/2 gallon water; plus
  • 1/3 Cup water
  • 3/4 Cup salt; plus
  • 1 Tablespoon salt
  • 20 Asian pickling cucumbers
  • 1 head garlic
  • 1 onion; cut 1/2" dice
  • 1 bunch green onions; sliced 1/2 inch
  • 1 bunch Korean buchu; cut 1/2 inch pieces
  • 1/2 Cup Korean ground chile
  • 2 teaspoons sugar; (optional)
  1. Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse.
  2. Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers.
  3. Separate garlic cloves and peel. Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon (optional) sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.)
  4. Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars.
  5. Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers. Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening.
Calories: 10 Fat: 0 Fiber: 0.45 g Cholesterol: 2 g
Recipe by Recipes at